My Prime Rib Roast

• -1 8-10 pound prime rib roast bone in or out.
• -12 cloves garlic cut long ways into 3rds
• -1/4 cup each salt, pepper and garlic powder
• -2 scallots chopped fine
• -2 table spoons flour
• -1/2 cup beef broth
• -1 cup sherry wine
• -1/2 pint heavy cream

1. preheat oven to 500 degrees
2. 1. With a sharp knife poke holes in all sides of the roast and insert the garlic wedges.
3. 2. Combined the salt, pepper and galic powder on a serving platter.
4. 3. coat the roast in the spice mixture untill all sides are heavily covered.
5. 4. place the beef on a roasting rack and blast in the oven for 30-40 minutes untill the outside has a dark crispy look to it.
6. 5. Lower the heat to 350 and roast untill the inside temperature of the meat reaches 135 degrees.
7. 6. Remove from oven and wrap in aluminum foil.
8. 7. Place the roasting pan on the stove top and turn the heat to medium.
9. 8. Add the shallots to the pan drippings and cook for 2-3 minutes.
10. 9. add the flour to the pan and whisk for a couple minutes untill smoth.
11. 10. add the sherry and reduce by half.
12. 11. add the beef broth.
13. 12. pore through a fine metal strainer into small sauce pan and cook on low heat.
14. 13. Add the heavy cream, whisk and finish with a dash of pepper.

prime, garlic, salt, flour, beef broth, sherry wine, heavy cream

Taken from www.epicurious.com/recipes/member/views/my-prime-rib-roast-50105455 (may not work)